Preparation / Directions:
Puree the fruit in a blender and blend together with the honey. Pour into a saucepan and heat to almost boiling; cool. Pour onto trays or baking sheets lined with plastic wrap. Each layer of fruit puree should be 1/4-inch thick or less. Place trays in a dehydrator at 140 degrees or in the oven at 150 degrees for 4 to 6 hours or outside in the sun for 1 to 2 days. Leather is done when leather-like and pliable. Remove the leather from the trays while it is warm and roll it up. Wrap it in plastic sheet. Makes four to five 8 x 10-inch sheets. Note: Step 2 is required to retain color and prevent darkening for fresh peaches, pears, apples, apricots, cherries or nectarines. No cooking is required for fresh plums, raspberries, blackberries, cranberries, strawberries or boysenberries.